One of the babies in my classroom had a jar of baby food simply called “organic pasta dinner,” so I read the ingredients and found that it actually sounded delicious. The pureed baby food version wasn’t too appetizing, though, so I decided to try it at home in the crock pot with real vegetables. I started with the ingredients list on the jar, then added a few more vegetables for extra yumminess. It turned out to taste better and be much easier to make than homemade marinara sauce or anything I’ve found in a jar at the store. Enjoy!
[GF*] Make this recipe gluten-free by using rice pasta.
- 1 small onion, finely chopped
- 1 Tbsp. minced garlic
- 10 oz. carrots or baby carrots, washed and chopped
- 1 zucchini, skinned and cubed
- 10 oz. fresh mushrooms, washed and chopped
- 1 can (15 oz.) garbanzo beans, rinsed and mashed
- 1 can (28 oz.) crushed tomatoes
- 2 cans (8 oz. each) tomato sauce
- 1 can (15 oz.) green beans and wax beans
- olive oil for sauteing
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1 cup + 1 cup water, separated
- 1 box (16 oz.) elbow macaroni
- Crock pot
- Small skillet
- Food processor is very helpful but not required
- In a small skillet, saute the onion and garlic in olive oil for a few minutes.
- In the crock pot, combine onion, garlic, carrots, zucchini, mushrooms, garbanzo beans, tomatoes, tomato sauce, green and wax beans, basil, oregano, and one cup water. Stir until evenly mixed.
- Cover and cook in the crock pot on low for about 3 1/2 hours, then high for about 30 minutes.
- Add uncooked macaroni and one cup water. Stir until evenly mixed, then cook on high for another 60-75 minutes until noodles are soft.
- Serve hot and enjoy! This dish also freezes well.
My own creation, inspired by reading the ingredients in a jar of Full Circle Organic Pasta Dinner baby food.